Leek and Apple Dumpling Soup
Ingredients
- For the dough
- 500 grams medium-sized potatoes (starchy)
- 2 eggs
- 150 grams Pastry flour
- salt
- freshly ground peppers
- Nutmeg (freshly grated)
- Pastry flour (for the work surface)
- For the filling
- 1 lg stalk Leeks
- 2 Tbsps butter
- 1 Apple
- salt
- freshly ground peppers
- Nutmeg (freshly grated)
- 100 grams Allgäu mountain cheese
- For the soup
- 34 ozs Beef broth
- 2 onions
- 1 Tbsp vegetable oil
- 1 Tbsp butter
- 2 Tbsps (freshly chopped) parsley
Preparation steps
Preparation:
For the dough: Boil potatoes in salted water for about 8 minutes. Remove from heat nad let cool.
Drain and evaporate potatoes. Press through a ricer and let cool on a baking sheet.
For the filling: Rinse and thinly slice leeks. Heat butter in a pan and cook leeks. Rinse, quarter, core, peel and dice apple. Add apples to the pan after the leeks have cooked for 5 minutes. Season with salt, pepper and nutmeg. Remove from heat, let cool, then add cheese.
preparation
Separate 1 egg. Combine flour, cooled potatoes, egg, egg yolk, salt, pepper and nutmeg. Knead on a floured surface, then thinly roll out and cut in half.
Add 1 tablespoon-sized mounds of the apple mixture to half of the dough. Brush spaces between mounds with egg whites. Top with remaining dough and press around the edges. Cut mounts apart and press edges well with a fork.
For the soup: Cook dumplings in boiling broth and simmer over low heat for about 5 minutes.
Meanwhile, peel and slice onions. Heat oil and butter in a pan and cook onions until golden brown.
Serve dumplings with a little broth and onions. Garnish with parsley.
